Easy Pakistani recipesAre you finding the perfect recipe for your tea time table? Are you bored of the usual snacks commonly found everywhere and in every household? Do you wish to try something new and tantalize your tastebuds with bursts of flavor and some delicious goodness? Try out these super easy Pakistani recipes that involve a sweet and a savory recipe. We bet once you try these foolproof recipes, there’s no going back!
Pakistani Gulab Jamun:Sweet tooth lovers, today sure is your lucky day! If you’re looking for a quick, yet traditional and delicious dessert, then these Gulab Jamuns might be just what you’re looking for. While it may seem challenging to recreate, these delicious dough balls submerged in a sugar syrup (commonly referred to as sheera) is quite simple to make and can be achieved with just a few ingredients. Literally, any day is a good excuse for having Gulab Jamuns, and today might just be one of them!
Pakistani Gulab Jamun
For the Gulab Jamun
- 1 egg
- 1 cup of milk powder
- 1 1/8 tsp baking powder
- 1 tbsp clarified butter + extra for deep frying.
- ½ tsp flour
For the sugar syrup
- 1 ½ cups water
- 1 cup granulated sugar
- 2 green cardamom pods crushed
- Orange food coloring few drops (optional)
In a large bowl, add the milk powder, baking powder, flour, clarified butter, and mix well. Crack in one egg at a time, mix until well incorporated and knead it till it forms into a dough-like consistency. The result should be a smooth and glossy ball of dough.
Do not leave the dough for resting and immediately work with it. Create small 1 inch sized balls. The balls should be shaped well enough and must be nice and smooth. Place the dough balls in a tray spaced apart from each other and set aside.
Heat the clarified butter in a large wok or a deep pan placed over a very low flame. Add all the balls at once together. Deep fry them while stirring gently to ensure an even coloring on all sides of the gulab jamun.
Deep fry the jamuns till it reaches a light golden brown color.
Meanwhile, prepare the sugar syrup by dissolving the sugar and water in a pan placed over medium-low heat. Add the food coloring and cardamom and cook till the syrup thickens slightly and the sugar is fully dissolved and not crystallized. (see tips)
Add the freshly fried jamuns to the sugar syrup and cover the pan for 10 minutes on a low flame. This will allow the jamuns to absorb some of the syrup and will enhance the flavor of it by tenfold.
Remove the pan from heat and serve the gulab jamuns while they are piping hot, enjoy!
Sugar syrup must not be confused for a caramel; the idea here is just to cook the syrup until it is dissolved and the syrup is thickened slightly. Caramel mainly focuses on caramelizing the sugar with little to no water involved.
Pakistani Chicken Samosa:Nothing sounds more traditional than enjoying a good old samosa. Whether it’s a fancy occasion, a day out in the rain with friends, or even tea time with family, let’s just say samosa beats every other snack that exists, in our opinion. These savory filled golden pastries most commonly include potato fillings but some variants (like the recipe given below) also include meat fillings. Regardless, we are positive this delectable recipe will win your hearts over every single time you try this.
Pakistani Chicken Samosa Recipe
For the samosa dough
- 2 cups plain white flour
- 1 tsp salt
- 4-5 tbsp clarified butter
- ½ tsp baking soda
- Water as required for kneading
For the chicken mince filling
- 250 gms of chicken mince
- 1 tsp salt (leveled)
- 2 tbsp oil + oil for deep frying
- 2 tbsp freshly chopped coriander leaves
- 4-5 finely chopped green chilies
- 1 tsp red chili crushed (see tips)
- ½ tsp allspice powder
- ½ tsp black pepper powder
- ½ tbsp ginger garlic paste/ freshly minced ginger and garlic.
For the samosa dough
Place the flour in a large bowl, add in the clarified butter, salt, and baking soda and mix well.
Create a well in the center of the flour mixture using your hands or a spatula and add gradually add some water in it. Continue to knead the dough until everything comes together and is well combined. (see tips)
Shape the dough into a disk and allow resting for 20-30 minutes.
For the chicken mince filling
Heat the oil in a pan and add the ginger and garlic to it, sauté for 2-3 minutes until slightly golden.
Add the chicken mix and cook on medium-high heat for 3-4 minutes until the mince turns white.
Season the mince with all the above seasonings (salt, black pepper, allspice powder, and crushed red chili). Cook the mince on a low flame for 8-10 minutes or until water evaporates and chicken is tenderly cooked through completely. Add the coriander leaves and green chilies and set aside in a bowl.
Create small portions from the dough and roll each portion out into the size of a saucer.
Spread the samosa filling in the center of the rolled dough and fold one side of it to form a D-shaped samosa. Secure the ends by gently pressing the edges of the samosa with a fork.
Heat oil in a wok or a deep pan over a medium heat and deep fry samosas for 3 minutes or until light golden brown.
Serve and enjoy with chutney or ketchup to the side.
Samosa dough is usually denser than other forms of dough that contain a generous amount of yeast or eggs in it. Therefore if your dough is slightly tough and does not stick to the bowl, you are doing just fine. Do not aim for a super soft dough, rather just add enough water till everything comes together.